Clevelanders are driven to seek out food trucks to satisfy their taste for something different

Crowds have been large and growing for Walnut Wednesdays in downtown Cleveland.

Lemon ice cream from Mason's Creamery

Cleveland's business and residential communities continue to demonstrate an appetite for food trucks, with the addition this year of three lunchtime events serving as the latest examples of that demand.The July 11 debut of Lunch by the Lake, for example, drew about 500 patrons to the East 9th Street Pier at North Coast Harbor, said Gina Morris, spokeswoman for Downtown Cleveland Alliance, which organizes the event. Organizers of The Chomp in Cleveland's Midtown neighborhood, which debuted in May, expected around 100 people, but that weekly lunch event attracts about 350 area employees, said Marilyn Mosinski, manager of planning and development for Midtown Cleveland Inc.“People love the chance to get outside, try something different for lunch and network,” she said.The City of Cleveland expanded upon Beats & Eats at Public Square with a new food truck function at City Hall. Between 600 and 700 foodies have been assembling each week for Food Truck Fridays since its launch in June, according to the city's event organizers. Beats & Eats -- the weekly Tuesday jubilee that celebrates food, music and local art --returns to Public Square beginning Aug. 6 through Sept. 24.The events augment Walnut Wednesdays, where attendance and food truck participation continues to surge since its launch in 2011, Ms. Morris said.Attendance at the popular Wednesday function averages about 2,500, up 150% two years later from about 1,000, she said. Food truck participation has grown from about eight to between 12 and 16. “The area was a food desert when Walnut Wednesdays first started,” Ms. Morris said. “1100 Superior was struggling with office tenants. Today, they're 100% leased, and there are a slew of new restaurants opening up.”

Walnut Wednesdays has garnered press coverage from Columbus and Cincinnati, and most recently ABC 2020, which filmed there last week as part of a documentary on particular eaters.“It's becoming a tourist destination,” Ms. Morris said. “But it's not just about food trucks. The entire environment is connecting people with these downtown spaces.”Discussions now are turning to new events next year.“There's been a lot of discussion around the Flats as its residential base is expected to grow,” Ms. Morris said. Food truck lunch events

The Chomp, each Tuesday on East 46th Street and Euclid Avenue, through Sept. 24. Go here to learn more.

Walnut Wednesdays, at Walnut Avenue and East 12th Street, through Sept. 25. More details are available here.

Lunch by the Lake, each Thursday at E. 9th Street Pier, near downtown Cleveland's lakefront, through the end of September. Go here for details.

Food Truck Fridays, every Friday at Willard Park at City Hall on Lakeside Avenue (look for the FREE! stamp), through Oct. 25. Information is here.

Let's have a pint on that

Mason's Creamery, one of Cleveland's latest mobile businesses, has quickly developed a fan base since the ice cream maker introduced in May its small-batch artisan products to the local market.Jesse Mason and Helen Qin craft each week a repertoire of unique ice cream flavors, such as sage agave, Vietnamese coffee with sweetened and condensed milk, vegan curry cashew with sriracha candy and maple vanilla with pork floss topping, from their home base at The Cleveland Culinary Launch & Kitchen in Midtown. They're on the move daily, selling their handmade ice cream at local farmers markets and food truck events, and have been pleasantly surprised by customer demand, Mr. Mason said.“We've doubled production since May. We're nearing about 30 gallons a week now,” said Mr. Mason, whose foray into frozen dessert making began two years ago with an ice cream maker he gave to Ms. Qin as a present. “Now we're starting to look at permanent retail space.”The couple draw inspiration from their travels abroad -- from New York City, China and Los Angeles – the latter from which they relocated earlier this year to Cleveland – and the region's seasonal bounty.Ingredients are sourced from local farmers markets and other local purveyors, including Rising Star Coffee Roasters, Malley's Chocolates and Cleveland Whiskey.“The alcohol flavors do really well,” Ms. Qin said. “People like to have a little fun away from the office during the lunch hour.”

Industry news

“Restaurants begin to see bank interest in loans for new eateries” According to thisCrain's Cleveland Business story, eateries driven by both emerging and established Cleveland-area restaurateurs are popping up, and while some banks still are leery of lending to those who operate within the higher-risk industry, other institutions are opening up the lending spigot.

“Restaurants rethink menus to woo baby boomers” Boomers are not only eating out more, they're spending more, too, according to this NBC News story.

“Should chefs be tweeting?” Some of the worst social media offenders are chefs and restaurants, but other professionals operate accounts that enhance the dining experience, according to this article in The Wall Street Journal.

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